ABOUT THE CHEF
Chef Priyasha is a plant based chef and the founder of The Cinnamon Kitchen. She has taught over 1500 aspiring chefs and home-bakers over the course of 2 years. Her work has been featured in publications such as Vogue, Femina, Elle, Tripoto to name a few. She specialises in creating hormone friendly, vegan, gluten free and refined sugar free desserts. She loves to teach and empower her students to create cruelty free, healthy and sustainable desserts that taste better than their unhealthy counterparts.
Founder
UPCOMING WORKSHOP
Winter dessert workshop 2.0
Winter dessert workshop 2.0
20th November 2022
Recipes taught:
The Ultimate Christmas Cake
- Components
– Orange marmalade
– Alcohol Soaked fruit and nut mix
– Christmas cake batter
– Whiskey chocolate ganache
– Cake assembly and decor
Ginger cookies two ways
– Two layer ginger cookies with a caramel center
– Gingerbread cookies
PREVIOUS WORKSHOP RECORDINGS
Access Our Workshop recordings that’ll help you enhance your plant-based baking skills.
1. You’ll receive lifetime access to workshop recordings.
2. Recipe document.
3. Guide to source ingredients and lifetime email support for doubt solving,
TESTIMONIALS
FAQS
All workshop details including the recipe document, sourcing guide and a link to join the workshop is sent on the evening before the day of the workshop. If you have not received these details, make sure you have entered your email address correctly. You can email us on (workshops@workshops.cinnamon.kitchen.
You receive lifetime access to all recordings, recipe documents and sourcing guide so you can prepare and learn at your convenience. The recording for the live session is provided immediately incase of past workshops and within 2 days after the workshop incase of new workshops.
The workshops are demonstration only.You will receive lifetime access to recordings, recipe documents and sourcing guide so you can prepare these at your own pace. Chef covers a lot of baking tips during the workshop which would get missed if one’s baking alongside. We recommend keeping the printout of the recipe document, a pen and paper handy during the workshop to note these tips that would help you strengthen your foundation of plant-based baking.
All the ingredients we use are readily available on BigBasket, Amazon or local gourmet grocery store. We also provide a list of brands that we recommend to source ingredients from, to make the process easier for you. We also discuss substitutes wherever possible.
We never use store bought vegan butter or cream in any of the recipes. Everything is made from scratch so we’re in control of the quality and can avoid preservatives and additives.
All the recipes taught are always vegan (dairy, egg and animal products free), gluten free, and free of refined sugar.
Measurements are shared in both grams and cups. For recipes where accurate gram measurements are not necessary, for the purpose of ease measurements are shared in cups. However, we do recommend using gram measurements wherever they are given when you’re scaling up or down a recipe, this leads to better results.
YESS! All workshops cover everything from equipment to techniques in a way that anyone can bake whether you’re a first timer, a home-baker or a professional chef.
We provide lifetime support for doubt solving after the workshops. Simply email on (workshops@workshops.cinnamon.kitchen.